Corn and haddock chowder
Delicious chowder in 15 minutes? It’s all down to a clever cheat…
- In a large saucepan, heat the oil and fry the onion for 1 minute. Add half of the sweetcorn and the haddock, then fry for 5 minutes until the haddock is cooked through. Transfer about a quarter to a bowl; set aside.
- Meanwhile, in a food processor, whizz together the mashed potato, remaining sweetcorn, milk and stock. Add to the pan with the haddock, along with half the parsley. Simmer until heated through.
- Divide between 4 bowls and top each with some of the reserved haddock, onion and sweetcorn. Top with the remaining parsley and season with freshly ground black pepper to serve.
Cook’s tip: If you have any leftover cooked potato, you could use it in place of the ready made mash.